– 20 talented chefs from around the world compete in hotly contested contest at Expo Milano 2015 –
TORONTO, June 29, 2015 /CNW/ - Paul Moran, executive chef for both The Outpost, an exclusive fishing lodge in Haida Gwaii, and CMH K2, a heli-skiing destination in British Columbia, placed fifth in the S. Pellegrino Young Chef 2015 competition last week. The event is a new program designed to support fine dining culture around the world, find the best young chefs under 30, and help them develop their culinary skills.
"It was an amazing experience for me," says Paul Moran. "I feel truly privileged to have represented Canada in the inaugural S. Pellegrino Young Chef competition – and it's a bonus to place in the top five."
Mark Moriarty from the UK & Ireland took top honours at the event for his dish Celeriac baked in barley and fermented hay, cured and smoked celeriac, hazelnut, celeriac and toasted hay tea.
Moran impressed the judges with his signature dish, Blood Pigeon Smoked and Roasted with Beet Jus and Charcoal Oil, Polenta and Salsify. He worked closely with mentor Rob Gentile, the Executive Chef at Toronto's Buca, Bar Buca, Buca Osteria & Bar, and the soon to open Jamie's Italian in Yorkdale. A mentor chef supported each finalist in the S. Pellegrino Young Chef competition, providing suggestions on how to improve their recipe and become a better chef.
Twenty young chefs from countries including Italy, France, Scandinavia, the United States, and Japan competed in the competition from June 25-27th. A jury of seven internationally acclaimed chefs, Gastón Acurio, Yannick Alléno, Massimo Bottura, Margot Janse, Yoshihiro Narisawa, Joan Roca and Grant Achatz, judged the competition.
Last fall, more than 3,000 young chefs from around the world submitted their application and signature dish recipe to FineDiningLovers.com, the online magazine for food enthusiasts endorsed by S. Pellegrino and Acqua Panna. The competition was open to participants who are no older than 30 years of age and have at least one year's experience working as a professional in a restaurant as a chef, sous chef or chef de partie.
In early January, S. Pellegrino divided all submissions into 20 regions based on the geographic location of each chef. The complete list was given to ALMA , the world's leading international educational training center for Italian Cuisine, to select 10 semi-finalists from each region according to the competition's five Golden Rules: ingredients, skills, genius, beauty, and message. ALMA also provided 25 trainees, three executive chefs, and some of its most notable teachers to support the event in its final phase of competition.
"ALMA is honored to be part of this international event that puts Milan on the map as a food and design capital," says Andrea Sinigaglia, ALMA general manager. "These two Italian specialties are in our school's DNA and will mark the professional path of these young chefs. The selection experience was amazing and involved more than 20 ALMA chefs, the organization of everything from ingredients to equipment, and has been a great challenge consistent with ALMA's mission and the goals of Expo 2015."
In February, the 10 Canadian semi-finalists competed to represent our country in Milan, with Chef Paul Moran emerging as the Canadian winner. Leading local chefs Susur Lee, Cory Vitiello, and Matty Matheson mentored and evaluated all 10 semi-finalists.
Last March, Vogue Italia matched the 20 regional winning chefs with 20 emerging designers selected in an international competition with the finalists designing a fashion creation inspired by the chefs' signature dishes.
At the finals event on Friday, Vogue Italia selected Xiao Li from China as Best Designer. The guests attending the dinner selected Maria José Jordan-Paula Cademartori representing Latin America as Best Chef-Designer, while online voting from food and fashion lovers around the world selected the same couple.
Finedininglovers.com, the online magazine for food enthusiasts proudly endorsed by S. Pellegrino and Acqua Panna, will continue to provide exclusive information about the project, with interviews, signature dishes and other information concerning the young chefs, the fashion designers, and the Grand Final in Milan.
About S. Pellegrino and Acqua Panna
S. Pellegrino, Acqua Panna and Sanpellegrino Sparkling Fruit Beverages are international trademarks of Sanpellegrino S.p.A. which is based in Milan, Italy. Distributed in over 130 countries through branches and distributors in all five continents, these products represent quality excellence by virtue of their origins and perfectly interpret Italian style worldwide as a synthesis of pleasure, health and well-being.
Founded in 1899, Sanpellegrino S.p.A. is the leading company in the beverage sector in Italy with its range of mineral waters, non-alcoholic aperitifs, drinks and iced teas. As a major Italian producer of mineral water, it has always been committed to enhancing this primary good for the planet and works responsibly and passionately to ensure that this resource has a secure future.
Vogue Italia was first published in 1964 and has been headed by Editor Franca Sozzani since 1988, over the years it has become an icon of style and elegance. Not only has Vogue never followed the styles of other magazines, but it has created its own styles, paving the way for others, especially in the way of photographers, graphic design, models, stylists, and obviously, for fashion services.
Vogue Italia comes out in 12 issues each year and includes important supplements such as Vogue Unique, dedicated to high fashion and luxury, Casa Vogue, a unique showcase of interior designers, Beauty in Vogue and Vogue Talents which has the aim to support the new generation of fashion designers throughout many international events during the year. Vogue.it, the online identity of the magazine, reaches every month over than 2.2 million unique users (Source: census data Webtrekk - May 2015).
SOURCE Nestlé Waters Canada
For further information: Nestlé Waters Canada: Shelley Pringle--Ph. 416.597.1518/Mob. 416.275.9365 - firstname.lastname@example.org